3/4 c. white flour
1 c. whole wheat flour
1/2 c. turbinado or "raw" sugar
1 TBSP baking powder
1 TBSP flax seed
2 egg whites
3/4 c. buttermilk
1 tsp vanilla
2 overripe banana, mashed
1/2 c chopped walnuts
1/2 c chocolate chips
Heat oven to 400 degrees. Spray 6- 3" muffin cups with cooking spray for large muffins, or 12- 2 1/2" cups for small.
In large bowl mix flours, sugar, baking powder, nuts and chocolate. Make a hole in the center of the dry mix.
In a small bowl, whip whites until foamy, then add in buttermilk, banana, and vanilla and mix until blended.
Add wet mix into the well in the middle of the dry mix and gently stir until just moistened.
Spoon the batter into cups and bake 22-25 minutes for large, 18-20 minutes for small. Use a toothpick in the center of the muffin to make sure they are done and cool 5 minutes on a wire rack before eating.
1 c. whole wheat flour
1/2 c. turbinado or "raw" sugar
1 TBSP baking powder
1 TBSP flax seed
2 egg whites
3/4 c. buttermilk
1 tsp vanilla
2 overripe banana, mashed
1/2 c chopped walnuts
1/2 c chocolate chips
Heat oven to 400 degrees. Spray 6- 3" muffin cups with cooking spray for large muffins, or 12- 2 1/2" cups for small.
In large bowl mix flours, sugar, baking powder, nuts and chocolate. Make a hole in the center of the dry mix.
In a small bowl, whip whites until foamy, then add in buttermilk, banana, and vanilla and mix until blended.
Add wet mix into the well in the middle of the dry mix and gently stir until just moistened.
Spoon the batter into cups and bake 22-25 minutes for large, 18-20 minutes for small. Use a toothpick in the center of the muffin to make sure they are done and cool 5 minutes on a wire rack before eating.
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